Domaine Berthet-Bondet > Jura

Domaine Berthet-Bondet > Jura > France

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In 1985, Chantal and Jean Berthet-Bondet took over a domain that had not been producing wine for 50 years and brought it back to life. The domain spreads on 10 hectares, 5 in Chateau-Chalon and 5 in Cotes-de-Jura appellation. Chateau-Chalon possesses the noblest terroir in the Jura region.

A composition of limestone and red and gray marne confers both power and great finesse to these wines. The winemaker practices low yields and “lutte raisonée” in the vineyards; that is, minimum use of insecticide and anti-fungal treatments, and a total abstention from defoliants; grass grows freely between the vine rows here. The classic wine of the Jura is the “vin de voile,” a technique otherwise practiced only by Spanish sherry producers. During barrel aging, casks are only partially filled, or ouillé, with wine. This provokes the formation of a film of yeast on the exposed portion, protecting the wine from oxidation and giving it a unique flavor of dried fruits and nuts. Also, the logic of the aging cellar is the opposite of that for classic wine-making. Like a sherry cave, these cellars are dry and well ventilated, with enormous variations in temperature. Interestingly enough, this region of France remained a Spanish possession until 1660.

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Cremant du Jura Brut

Made with a mix of Chardonnay and Savagnin grapes, the Cremant du Jura has fine bubbles and reveals aromas of citrus and white fruits. With rs of 10G/liter the wine is refreshing and well-balanced.

The attack is fruit filled but at the same time is all about finesse. An extremely attractive sparkler.

Cotes du Jura - Rubis

Made with 45% Trousseau, 45% Poulsard and 10% Pinot Noir this wine is characterized by it's lightness and the complex bouquet of red fruits and earthy character. It can be kept for up to 5 years and is best served cool with charcuterie, smoked meats, grills and meat with fruit dishes such as pork with roasted apple.

Cotes du Jura Chardonnay

A pure Chardonnay that speaks clearly of the Jura region. It is barrel-aged for 12 months in principally neutral barrels, according to classic methods with topping up to avoid oxidation.

The wine is fresh, pure Chardonnay with the distinct notes of the Jura terroir or earth and hay.

Serve it with poultry or veal associated with mushrooms, and cheese.

Cotes du Jura - Naturé

Naturé is the ancient name for the savagnin grape. Today it is used to mean a savagnin wine made in a non-oxidized style; raised in stainless steel cuves sur lies.

Cotes du Jura White – Tradition

This younger sibling of Château Chalon is 70% Chardonnay and 30% Savagnin, and spends two years in the barrel. This is a true “vin de voile.” After an hour of carafing, this cuvée develops a powerful, rich and complex nose of ripe apple, dried fruits and walnut. The palate is rich, almost fatty, but is supported by ample acidity. The long finish is unmistakeably nutty.

Drink this wine with smoked fish, snails with parsley, poultry and veal in cream sauce with morel mushrooms, comté cheese, cheese fondu, gratins with alpine cheeses and curried dishes. Divine with lobster and crabmeat dishes.

Chateau Chalon

***** “ … we adore this cuvee …” Revue du Vin de France, November 2005

The summum, the ultimate, expression of a “vin de voile,” this top cuvée of the domaine has received five stars from La Revue du Vin de France, its highest rating.

Chateau-Chalon is produced from the best parcels of land at Gaillardon (in the parish of Domblans), Beaumont (in the parish of Ménétru le Vignoble) and Sous-Roche (in the parish of Chateau-Chalon). Made strictly in accordance with tradition from the Savagnin grape, it is kept in the barrel for 6 years under it's protective yeast layer, without topping up (ouillage) or racking. Two to three hours of carafing are necessary to open this enormously powerful but equally refined wine. The nose reveals white fruits, citrus and spices, followed by a palate of fruit, citrus, walnuts, hazelnuts, tobacco, dried fruits, dried grasses and curry. The finish is long and nutty, with the afterglow of the palate’s complex mix.

The wine is bottled in the traditional 620ml Clavelin bottle, which represents what is left after evaporation (the 'angels' share").

A connoisseur’s wine, it can easily keep for 100 years, although it will reach its full expression 10 years after its bottling.

Pair up this bottle with white meats with rich creamy sauces, spicy foods or a fine cheese, notably Comté.

Cotes du Jura - Vin de Paille

The blend of Chardonnay, Savagnin and Poulsard grapes that goes together to make this special wine varies from year to year depending on the harvest and condition of each variety. In the same way, the length of time that the grapes are left to dry, on racks in the drying room, before pressing will vary depending on the initial amount of juice in the grapes. In recent years the drying period has been about 3 months. After developing for 3 years in the barrel, we get a wine with a structure that balances between 14% - 15% alcohol and 90 - 100 grams of residual sugar per liter. The wine has developed a rich flavor with a bouquet principally of dried fruits and jams (apricot, quince). It can be kept for more than 20 years and should be served chilled (8ºC) with foie gras or as a dessert wine.

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